Lawsons Hop Wired

Hop Wired is an IPA sold as a four-pack of cans, and the listing places it in Massachusetts. No ABV or IBU is published in the product details, so the profile below describes what the style typically delivers, not measured numbers. Expect the hallmarks of a modern American IPA: a hop-forward nose of citrus peel, pine resin and possibly tropical fruit, over a restrained malt backbone that supports the hops without sweetening the beer. The bitterness in this style usually arrives mid-palate and lingers into a dry or lightly resinous finish. Strength generally sits in the mid-sixes to high-sixes ABV, so it drinks fuller than a session beer. Serve it cold but not frozen, ideally around 45 to 50°F (7 to 10°C). Straight from a refrigerator at 38°F the hop aromatics are muted, and a few minutes on the counter lets the citrus and pine come forward. A tulip or shaker pint glass works well. Pour it so a finger or two of foam forms, since that head carries the hop oils to your nose, and a wide-mouthed glass captures more of that aroma than drinking from the can does. Bitterness and hop oils pair best with food that has fat, salt or heat to push against. Smash burgers, fried chicken, carnitas tacos and buffalo wings all work because the carbonation and bitterness cut through richness, while the malt softens spice. Sharp cheddar and pepper jack are good cheese choices, and Thai or Indian dishes with moderate chili heat suit it too. Very delicate fish or mild, creamy sauces tend to be overpowered by an IPA of this kind. Cans are best kept cold and upright, and IPAs are best drunk fresh, since hop aroma fades over time.